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Hi,
I just thought with the holidays fast approaching we could share our favorite fudge recipes. They don't have to be on a recipe card, you can just type them into your post but if you do want to 'scrap' them, then post the gallery link here that would work too.

Argh, I can feel the pounds piling on already LOL!!!! Any diet versions out there roflmho!!!
But Seriously, Jan super cool idea!! That's going to get us in the christmas spirit and start getting those extra presents made!!

Mix chocolate chips and sweetened condensed milk in a large microwave safe bowl at medium heat until melted. Stir to melt in any remaining lumps. Add nuts, brandy and vanilla. Mix thoroughly to ensure that the nuts bind with the fudge. Smooth it all out onto a piece of wax paper. Refrigerate until cooled, about 1 hour. Cut into squares.

You can get different results using different types of chips. The better the chips, the better your fudge. We like to sometimes used dark chocolate chips. And I've substituted other liqueurs (like Kahlua) for Grand Marnier if it wasn't easily accessable (i.e. I was too lazy to get a stool or chair to reach it at the back of the cabinet.)

ok now your talking down my alley here. I love fudge. I have request for it during the holidays for family members for them and then make some to bring when we all have Thanksgiving and Christmas Dinner.
Here's mine

These all sound great! Thanks so much for sharing. My boys have a youth league bowling holiday bake sale coming up and last year fudge was a big hit, so I'm gonna try some of these recipes out for that.
Happy Holidays!

In a large pan melt the butter. Add the cheese pieces and mix until melted together. Turn off heat. Stir in cocoa until smooth; add vanilla. With a very heavy spoon or a heavy duty mixer, stir in the powered sugar a little at a time. Add nuts if desired; pour into buttered pan (recipe says 3 pie pans). Refrigerate overnight for best results. Makes 6lbs.

I've always wanted to make fudge but I only like the plain old vanilla style. Does anyone have a recipe for that??

My favorite recipe is the one on the back of the Marshmallow Creme jars. It uses chocolate chips, but you can vary the flavor just by changing the flavor of chips. I like to use mint chocolate chips and butterschotch chips, which gives you mint fudge and butterscotch fudge. You could do the same thing with vanilla. Just use the white chocolate chips, which aren't chocolate at all. In fact, I think Hershey labels them as vanilla chips.

I use the recipe on the marshmellow fluff jar too. But, here is what we do that makes it kind of special. First, I use butter not margarine, it makes a huge difference. Second, when the fudge is done, but still hot in the pan, we take tablespoons and plop out discs of fudge. (Cover a table with foil and after you make the discs let it set up until fully set.) It makes it like little cookies. We make this a family thing a week or so before Christmas. My kids are grown and still come home for fudge day. This year will be very sad if Tanner (grandson now in Air Force basic training) can't come. Still, everyone just loves these. They keep asking me for the recipe and I tell them it is a secret that I will pass on before I go. Hee Hee. I don't have the nerve to tell them it is the fluff recipe. I have used vanilla chips in it and if you use really good ones it is so very good. I have also used milk chocolate and butterscotch.

Location: I live in a sweet small seaside town called Southport in the uk.

Posts: 3,757

Re: Share Your Favorite Fudge Recipe

I lurve chocolate my dear, its right up there with heaven and high heels BUT I only really like regular fudge and I wanna make some so I can feast late into the night while I'm all alone in the dark playing in my PS where no one can see me stuff my face OR try to steal it from me hehe so send in the recipes, just omit the peanut butter and other stuff

I have some recipe's for fudge, but I've never tried them... I'm too scared! lol My Mom actually makes this awesome Peppermint fudge around the holiday's that I LOVE! It's white chocolate & finely crushed up candy canes (so fine it's like mint-dust) and they are heavenly! But, I am a disaster in the Kitchen, I guess my Easy Bake Oven didn't count when I was younger! I can bake w/ no problem, but when it comes to using those things on top of the stove, I'm a bloomin' idiot! And there you have it!

Boo, I'm with you. No peanut butter and never marshmallow creme (what is that stuff, anyway? LOL!) for me. I tried a recipe using chocolate chips and canned milk, and it only stayed set if I kept it in the refrigerator, and I didn't like it at all. Good fudge should be set at room temperature so that you get the full intensity of flavor, undulled by cold temperatures. I always made what my mother did; Hershey's most requested recipe. I copied the recipe and instructions from their website ages ago, and I'm happy to share it here. It is a challenge, but so, so worth it. I recommend making it often so you can become an expert at it like my mom was. She never looked at the recipe or used a measuring cup; she just made it perfectly every time from memory. No, I can't replicate that! She also used her electric mixer, with the fudge sitting in the cooking pot in the sink full of cold water, rather than stirring it with a wooden spoon. Neither she or I owned a wooden spoon! I add chopped pecans because I love it that way. Mom simply poured hers onto a large platter rather than putting it in a pan, and we could eat it while still slightly warm. Sometimes I do that, too. If you underbeat it and it doesn't set up, it is the world's best ice cream topping.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

__________________
Barbara

Last edited by GoodGram; 07-25-2012 at 12:05 PM.
Reason: addition to text

ohhhhhhhhhhhhhhhhhhh...... but that reminds me that I have a Microwave recipe for fudge, too!! And one you can do in the crockpot! LOL!! Anything but the stove.... keep away from the stove.... things tend to catch on fire around the stove......

But, actually, you can catch things on fire in the microwave, too! Just ask my potatoes!!

I'm seriously searching for my recipes... but, um, they kind of haven't seen the light of day in many years so it might take me a bit to whittle away the dirt & dust on them!

So I have no marshmallow fluff, no peanut butter, not even marshmallows. SO fudge is just not right here....We do however have Brigadeiro.
“Brigadeiro” is a typical Brazilian sweet, which is served at every Brazilian birthday party. People love “brigadeiro” and I am sure you will love it too if you haven’t tried it yet.

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

Here are some tips from a Brazillian living in the US. Really helpful to get the right taste

I am from Brazil, but I am currently living in the US. I can give some tips about making a brigadeiro:
1. Condensed milk in the US is a litlle different from the Brazilian version. It is not so sweet as the Brazilian, therefore I would recommend using a chocolate powder like Nesquick.
2. Cook the mixture until it thickens enough to show the pan bottom during stirring.
3. Pour the mixture in a lightly greased dish and let it cool to room temperature.
4. Now you are ready to form the little balls, remember to grease your hands with margarine first!
5. Roll it over sprinkles
6. Place the balls in candy cups (small size)and voilla! Enjoy it!

So I have no marshmallow fluff, no peanut butter, not even marshmallows. SO fudge is just not right here....We do however have Brigadeiro.
“Brigadeiro” is a typical Brazilian sweet, which is served at every Brazilian birthday party. People love “brigadeiro” and I am sure you will love it too if you haven’t tried it yet.

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

Here are some tips from a Brazillian living in the US. Really helpful to get the right taste

I am from Brazil, but I am currently living in the US. I can give some tips about making a brigadeiro:
1. Condensed milk in the US is a litlle different from the Brazilian version. It is not so sweet as the Brazilian, therefore I would recommend using a chocolate powder like Nesquick.
2. Cook the mixture until it thickens enough to show the pan bottom during stirring.
3. Pour the mixture in a lightly greased dish and let it cool to room temperature.
4. Now you are ready to form the little balls, remember to grease your hands with margarine first!
5. Roll it over sprinkles
6. Place the balls in candy cups (small size)and voilla! Enjoy it!

okay - go check out this month's recipe challenge and join the fun....

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